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Fast, easy, & the flavors were just so good as together. Like the sauce from the salmon mixed on the bok choy & rice, happiness!

Salmon Ingredients:

-salmon (as much as you’d like)

-1/4 cup honey

-2 garlic cloves, minced

-2 tbsp liquid aminos

-1 tbsp sesame oil

-1 tbsp ginger, chopped

-1 tbsp rice vinegar

-1-2 tsp sriracha (depending on how spicy you like)

-sea salt + pepper

-2 heads baby bok choy

-sesame oil

-white rice

-chicken broth

-grassfed butter or ghee

Directions:

Preheat the oven to 375 degrees. Put foil & salmon on a baking sheet and turn up the sides so the sauce doesn’t go over the edges. Mix all sauce ingredients together in a small bowl and coat over salmon. Cook salmon for 15-20 minutes depending on thickness. It should flake with a fork once it’s done! You can broil it for 1-2 min at the end to try to crisp the top.

For the bok choy: Heat a pan with sesame oil. Once warm, add in bok choy, season with sea salt and cook until desired doneness.

For white rice: I followed the directions/ measurements on the back. I do mine with chicken broth and grassfed butter or ghee as well as sea salt.